Quince- A fruit that’s widely used in Middle-east in both sweet and savoury dishes. So the smell and the taste takes me back to my childhood. I managed to get hold of a couple of quince and made some jam with them yesterday, the way my grandma used to… with cardamom. Imagine the wonderful fragrant smell whilst its cooking!! Mmmmm.
This Sunday morning I went to work for a few hours…on my way back I was delighted knowing the jam (well….and my boyfriend! ) is waiting for me at home. Stopped by a shop and bought a rustic loaf of white bread and some cream.
Cream to make butter with! I have a few blocks of butter at home but I wanted it a wee bit more special… you know that extra little touch? A home-made butter that goes well with the sweet jam and even sweeter memories!
Quince; cardamom , sugar
Home-made butter Still in butter cream cause we couldn’t wait longer
One tasty bite awaits
INGREDIENTS:
- 2 Quince fruits
- Sugar about 200g
- Cardamom seeds of 3 pods
- A squeeze of fresh lemon juice
- Water
METHOD:
- De-seed quince, no need to skin- chop roughly
- Pour enough water to just cover the chopped fruit and cook on medium heat – till slightly soft (al Dente)
- Add sugar and the seeds of 3 cardamom, sugar and squeeze of a lemon juice.
- Cook over a low heat for a couple of hours…taste and adjust the flavour.
A couple points:
Unlike other jams the sauce pan lid should stay closed whilst cooking (helps to achieve the change of a colour from yellow to gorgeous red)
Like any other jam…should be cooked in a non-stick pan and stay in the same dish over a night before transferring into a jar.
The tastiest jam to me: for its taste and aroma as well as its nostalgic effect
Thanks for looking and come back soon!
I’ve never had a quince before… are they like any other particular fruit?
Well sybaritica, its kind of like a denser apple or even more so like a denser pear. With a slight gritty texture (like pear) . The smell is mild and flowery. Doesn’t taste much raw so its mainly slow cooked. In savoury dishes (mainly lamb) its added for a touch of sweetness and aroma. The colour transformation is a lovely thing!
I’d love to try them sometime… when you mentioned lamb I suddenly recalled a recipe for a ‘Lamb and Quince Tagine’ I have in one of my recipe books. the idea of cardamom in a jam sounds lovely too!
Yep that’s the one; lamb tagine with quince (and sometimes apricot). Don’t expect the pretty red colour from quince in savoury dishes though. And yes I love the cardamom addition in the jam. It’s a classic combination in middle-east. Im glad you find this interesting.
Is there going to be some left to try next weekend? X
Yeah! that’s the intention! Getting breakfast ready!:0) x
Sweet! Did R show you the link I sent him about Segway tours of Dublin? X
Yes and sounds great! Totally up for it!x